Pork Tenderloin with White Balsamic Vinegar

By á-1244

Ingredients

• 1 1/2 lb pork tenderloin
• 1 c flour
• 3 T butter
• 2 T cracked peppercorns
• 4 oz white balsamic vinegar
• 1 pkg dried porcini mushrooms
• 8 oz heavy cream

Details

Servings 4

Preparation

Step 1

Reconsitiute mushrooms in 2 oz water and 2 oz vinegar. Strain liquid through paper towel or coffee filter; retain.
Salt pork, then dust in flour and roll in peppercorns to evenly coat. Sear pork in 2 T butter. Bake in oven uncovered at 400 on rack with pan to catch drippings. Cook for 25 min. Cut in 1 1/2" slices.
In the saucepan used to sear pork, stir fry mushrooms in 1 T butter and drippings from cooked pork for 30 seconds. Add cream, 2 oz vinegar and strianed liquid. Stir until thickened ( approximately 3 min). Serve pork along side of broad egg noodles. Top both with sauce.